Production process of strong aromatic white wine

A strong-flavor liquor and a production process technology, applied in the field of winemaking, can solve the problems of insufficient softness, lack of fullness of the wine, and difficulty in fully reflecting the compound aroma, and achieve the effect of the best taste.

Inactive Publication Date: 2015-04-29
泸州施可富大曲酒厂有限责任公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] Based on this, in order to solve the above-mentioned problems such as the difficulty in fully expressing the compound aroma of the liquor, the lack of plumpness and softness of the liquor, it is necessary to propose a scientific ratio of raw materials, and the finished liquor will be sweeter, sweeter, clearer, and have a long and delicate fragrance. The production process of type liquor

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  • Production process of strong aromatic white wine
  • Production process of strong aromatic white wine

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Embodiment Construction

[0025] Embodiments of the present invention will be described in detail below.

[0026] A production process of Luzhou-flavor liquor, comprising the following steps:

[0027] Step 1. Select sorghum, rice, glutinous rice, corn, buckwheat and wheat according to the properties of each raw material and the degree of gelatinization of starch. The sorghum is waxy sorghum with full grains, no impurities, and no mildew. %—3%, the percentage by weight in the grain is 0.2%—0.3%, and the germ of corn is removed;

[0028] Step 2, crushing various screened raw materials to make brewed grain, wherein the weight percentages of each raw material are: 30%-45% of sorghum, 18%-25% of rice, 10%-22% of glutinous rice, 8%-12% of corn %, wheat 10%-18%, buckwheat 5%-8%, wherein the specific weight percentage of each raw material is: sorghum 36%, rice 20%, glutinous rice 15%, corn 10%, wheat 13%, buckwheat 6%;

[0029] Step 3: Mix the fermented grain soaked for 20 hours to 24 hours with the steamed ...

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Abstract

The invention discloses a production process of strong aromatic white wine. The production process disclosed by the invention comprises the following steps: a, selecting sorghum, rice, sticky rice, corns, buckwheat and wheat according to various material properties and the gelatinization degree of starch; b, crushing various screened raw materials to produce brewing grains; c, mixing and uniformly stirring the immersed brewing grains with steamed bran and fermented grains, and putting into a rice steamer to steam and gelatinize; d, adding clear water after mixing the cooled brewing grains with yeast powder, and putting into a pit to ferment in a sealed manner for 25-30 days; e, taking out the brewing grains after completing fermentation, and distilling; f, taking out brewing grain residues after distilling, adding the bran to cool, then, uniformly stirring by adding yeast powder, and putting into the pit again to carry out secondary fermentation in a sealed manner for 12-15 days; and g, taking out the brewing grain residues after secondary fermentation, and distilling again so as to obtain the strong aromatic white wine. The strong aromatic white wine produced by the invention is more soft-sweet, enjoyable, and lasting and aromatic after taste.

Description

technical field [0001] The invention belongs to the field of brewing, and in particular relates to a production process of Luzhou-flavor liquor. Background technique [0002] The raw material ratio of traditional Luzhou-flavor liquor is a single-grain technology. With the rapid development of modern technology, the traditional wine-making technology has developed into a modern wine-making process that includes many related scientific applications such as microbiology, bioengineering, and biochemistry. and raw materials and ingredients. Various distilleries have gradually adopted multi-grain methods: there are sorghum fragrance, corn sweetness, japonica rice clean, and glutinous rice cotton. Multi-grain production is to absorb the characteristics of various grains and make use of the advantages of complementary nutrition and complementary functions among grains. However, the skin of corn is thick, and the core generally contains tannins and high fusel oil. Although the yiel...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/12C12G3/02C12H6/02
CPCC12G3/02C12H6/02
Inventor 陈继才
Owner 泸州施可富大曲酒厂有限责任公司
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